Easter Cookies with Bonne Maman Hazelnut and Cocoa Spread
Chocolat
Dessert
Facile
Pâques
Tartinade de Noisettes et Cacao
55 min
Steps
- In a food processor, mix the flour and icing sugar. Add the softened butter, then the egg and finally the vanilla. Knead everything together. Place the ball of dough in cling film and leave to rest for 1 hour in a cool place.
- Take the dough out of the fridge about ten minutes before working it. Meanwhile, preheat the oven to 180°C.
- Flour the work surface and then roll out the dough using a rolling pin to about 3 mm thick. Place the cookie cutter or cardboard template on the dough and cut out the shortbreads.
-
Bonne Maman's tips
To shape the eggs and rabbits, use a custom-shaped cookie cutter or draw a template on a sheet of cardboard that will serve as a support once cut out.
-
Place them carefully on a baking sheet covered with baking paper. Bake the biscuits for 10 minutes then leave to cool for 20 minutes before spreading each base with Bonne Maman Hazelnut and Cocoa Spread.
-
Close each cookie before serving!
